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Sourdough Rye Bread

August 1, 2019 by Eileen Gray 114 Comments

Jump to Recipe
a pinterest image for sourdough rye bread
a pinterest image for sourdough rye bread

Sourdough Rye Bread has a complex flavor thanks to the sourdough starter, rye flour and a little dash of malt syrup. Start the night before to have fresh bread for lunch.

a loaf of sourdough rye bread on a cutting board

I’m a huge fan of rye bread in just about any form. I love my Overnight Rye Bread made with commercial yeast, and my super thin and crunchy Sourdough Rye Crispbread. If you’re a rye fan, for a real treat try making a savory pie or galette with Rye Pie Dough.

I grew up in central New Jersey (yes, there is such a place as central Jersey!) and being so close to New York it was easy to find a good deli and really great rye bread.

Where I live now, not so much. So, Sourdough Rye Bread is always homemade in our house. But it’s so easy to make overnight there’s no reason not to make it yourself.

If you don’t have one, you can learn How to Make a Sourdough Starter. Then I can show you how to Feed and Maintain Sourdough Starter or How to Keep a Small Sourdough Starter.

This recipe takes more than 12 hours in total, but the vast majority of the time is hands-off.

Tips for making Sourdough Rye Bread:

  • Start with an active starter. To test if your sourdough starter is active and ready to use, drop a dollop into a bowl of water. If it floats, it’s ready to go.
  • Create a sponge using the starter, water and some of the flour. Allow the sponge to rest for 30-60 minutes before mixing the dough. This rest gives the gluten a head start in forming a strong network.
  • The fermentation time for the dough will vary based on the ambient temperature of the room and the temperature of your dough. The dough will start out fairly dense. It should be quite aerated and elastic by the end of the 3 hour fermentation.
  • If the dough is very cool and sluggish you can set the bowl over a bowl of warm water to warm it up a bit.
  • The time for the final proof can also vary. The bread should be almost doubled in size and if you poke the dough the dent should slowly fill in. If the dough springs right back when poked it’s not quite ready.
  • Sourdough Rye Bread stays fresh at room temperature for 2-3 days. Slice and freeze for longer storage.

Scroll Through the step by step photos to see how to make Sourdough Rye Bread:

a bread starter in a mixer bowl with a mixing paddle.
Mix the starter with the water, rye flour and 1 cup of the bread flour. Set aside for 30-60 minutes to activate the gluten.
Rye bread dough sitting on a couter top.
The dough will be soft and a little sticky right after mixing. The texture will develop while the dough is fermenting.
two bowls of sourdough rye bread dough, before and after rising.
With each hour of fermentation the dough will rise higher and become more elastic and “lively”.
sourdough rye bread with caraway seeds added
First thing in the morning, knead in the caraway seeds and shape the loaf.
A loaf of sourdough rye bread before and after rising.
When the loaf has almost doubled in volume, brush with egg wash, sprinkle with more caraway seeds and bake.

A timeline for making Sourdough Rye Bread:

  • If your starter needs feeding, do that the night before or early in the morning of the day you want to make the dough.
  • Mix the dough in the afternoon and refrigerate the dough in the evening before going to bed.
  • Take the dough out first thing in the morning and shape the loaf.
  • Leave the loaf at room temperature to rise for 1 1/2- 2 hours.
  • You should have fresh bread by lunch time.
  • To make and bake the dough in the same day, start the dough early in the morning and it should be ready to bake by late in the afternoon or early evening.
a loaf of sliced sourdough rye bread on a cutting board.
a hand holding a slice of sourdough rye bread
The sourdough rye as an open and irregular crumb and great chewy texture.

Since you’ve got your starter fed, peruse the entire list of My Best Sourdough Recipes. Have fun!

I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

Continue to Content
slices of sourdough rye bread on a cutting board

Sourdough Rye Bread

Yield: 1 large or 2 small loaves
Prep Time: 20 minutes
Bake Time: 25 minutes
Rising Time: 12 hours
Total Time: 12 hours 45 minutes

Start the night before to have fresh bread for lunch.

Ingredients

  • 1 cup (8 oz, 224g) active sourdough starter (100% hydration)
  • 1 1/2 cups (12 oz, 360ml) warm water
  • 1 cup (5oz, 145g) stone ground rye flour
  • 2 1/2 cups (12.5 oz, 350g) bread flour
  • 1 tablespoon malt syrup
  • 2 teaspoons table salt
  • 2 tablespoons caraway seeds
  • 1 egg white

Instructions

  1. Combine the starter, water, rye flour and 1 cup of the bread flour. Mix with the paddle on low speed until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes.
  2. If using a stand mixer, change to the dough hook. Add the malt syrup, salt and the rest of the bread flour and mix until the dough begins to clean the bottom of the bowl and form a ball around the hook. If the dough is still extremely sticky and does not clear the sides of the bowl, you can add up to 1/4 cup more flour, a tablespoon at a time. If mixing by hand add as much of the bread flour as you can then turn the dough out onto a floured surface and finish kneading in the rest of the flour.
  3. Knead for 3-4 minutes on medium speed or 4-5 minutes by hand. Turn the dough out onto a lightly floured surface and knead into a smooth ball. Place the dough in a lightly oiled bowl, turn once to coat the dough. Cover the bowl and set it aside at room temperature.
  4. After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again.
  5. Cover the bowl and after 60 minutes knead the dough, return it to the bowl. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. Cover tightly and refrigerate over night.
  6. Remove from refrigerator and dump the cold dough onto floured surface. Sprinkle the dough with 1 tablespoon caraway seeds and knead to distribute the seeds
  7. If you want two smaller loaves, divide the dough in half. Knead the dough into a smooth ball then taper two ends to form an oblong football shape. If baking in a Dutch oven form the dough into a round ball.
  8. Place on a wooden peel or sheet pan sprinkled liberally with corn meal. If you want to bake the bread in a Dutch oven place the dough onto a sheet of parchment paper. Cover with a damp kitchen towel and leave in a warm place until doubled in size and it springs back slowly when poked, about 1 1/2 hours.
  9. Meanwhile, preheat the oven to 425°F. If you have a baking stone preheat that in the oven. If you want to bake the bread in a Dutch oven or other heavy pot put that in the oven to preheat.
  10. Make 5 diagonal slashes in the dough with a single edge razor or very sharp knife. Brush dough with egg white and sprinkle with the other tablespoon of caraway seeds.
  11. Slide the dough onto the preheated stone or slide the sheet pan into the oven. The bread is ready when tapping the bottom of the loaf produces a hollow sound, or use a probe thermometer to check for an internal temperature of 190°-200°F. Baking time is about 35 minutes.
  12. If using the Dutch oven to bake follow these directions: Remove the preheated pan from the oven and remove the lid. Use the parchment paper to lift the loaf into the Dutch oven. If you don't have a Dutch oven, slide the parchment paper onto a baking sheet. Replace the lid on the pot and slide it into the oven. Bake for 20 minutes. Remove the lid from the Dutch oven. The loaf should be well risen and pale in color. Continue baking another 20 minutes until the loaf is nicely browned and beginning to crisp. Remove the pan from the oven. Use the parchment to lift the loaf out of the pan. Use the parchment to place the loaf directly onto the rack in the oven. Bake another 5-10 minutes until the loaf is deeply browned and very crisp. Total baking time is about 40-50 minutes.
  13. Cool completely on a wire rack before slicing.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Breadtopia Sourdough Starter (Live)
    Breadtopia Sourdough Starter (Live)
  • EDEN FOODS Organic Barley Malt Syrup
  • KitchenAid 5-Qt. Stand Mixer 
    KitchenAid 5-Qt. Stand Mixer 
  • All Natural Acacia Wood Pizza Peel 
    All Natural Acacia Wood Pizza Peel 
  • Old Stone Oven Rectangular Pizza Stone
    Old Stone Oven Rectangular Pizza Stone
  • Stainless Steel Wire Cooling Rack 
    Stainless Steel Wire Cooling Rack 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Eileen Gray

Filed Under: Breads, Recipes, Sourdough Recipes

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Reader Interactions

Comments

  1. Holly

    January 2, 2021 at 5:54 pm

    Hi, can I sub molasses for the malt syrup and also just add all the caraway seeds in the bread?

    Reply
  2. ap

    December 13, 2020 at 10:54 am

    How do you achieve “internal temperature of 190°-200°F” in 35min? at 425F it took me more than an hour, to the point that some spots on the crust got burned.

    Reply
    • Eileen Gray

      December 13, 2020 at 11:09 am

      The baking time will vary based on the temperature of the dough, the shape of the loaf you make, the idiosyncrasies of your oven and the material and color of the baking pan.

      Reply
      • ap

        December 17, 2020 at 3:38 am

        I don’t have a Dutch oven, so I use a regular oven tray. My oven has a steam function, should I turn it on when baking bread? The whole time, or just the first 20min? When using the steam function, the oven manual recommends lowering the temp by 10C.
        I guess I can just experiment, but I wanted to know if you had (or know someone) experience with this.

        If the built-in steam function is not good enough, should I put another tray underneath, filled with water, to generate some steam?

        Thank you!

        Reply
        • Eileen Gray

          December 17, 2020 at 9:25 am

          How nice to have a steam function on your oven! I would say the first 20 minutes for steam would work. The way I do it with a tray of water on the bottom of the oven, the water usually bakes off in 20 minutes or so. As far as lowering the temp, I guess you should probably follow the manual.

          Reply
      • Mark waters

        January 17, 2021 at 4:11 am

        I don’t know if it’s because my starter is relatively liquid but I found this recipe was way short of flour. Like probably the better part of a cup.
        I find this with a lot of bread recipes on the internet. It’s frustrating!

        Reply
        • Eileen Gray

          January 17, 2021 at 9:29 am

          Do you use a cup measure or weigh your ingredients. If you use weight measures you’ll get a more accurate amount of flour. Depending how you fill your cup, there can be as much as 1-1.5 oz difference per cup. I use the “dip and sweep” method. That is when you plunge the cup in to the flour bin to fill it, then sweep away the excess. I get 5oz per cup. If you spoon the flour into the cup you might be closer to 4 oz per cup.

          Also, you starter can make a difference too. I use a 100% starter. That is, the starter is fed with equal weights of starter-flour-water.

          Reply
  3. Rosanna

    December 12, 2020 at 11:00 am

    I have had great success with all your recipes!

    Reply
    • Eileen Gray

      December 12, 2020 at 12:22 pm

      Yay!

      Reply
  4. Rosanna

    December 12, 2020 at 10:57 am

    The sourdough rye is the 4th sourdough recipe I have made from your site. I just took it out of the oven and can’t wait for it to cool off enough to slice. I decided to bake in my Dutch oven since I was afraid of it loosing its shape on a sheet pan….mine aren’t that heavy duty.
    I have made the Basic Sourdough Artisan loaf many times.

    Reply
  5. Rosanna

    December 12, 2020 at 10:56 am

    The sourdough rye is the 4th sourdough recipe I have made from your site. I just took it out of the oven and can’t wait for it to cool off enough to slice. I decided to bake in my Dutch oven since I was afraid of it loosing its shape on a sheet pan….mine aren’t that heavy duty.
    I have made the Basic Sourdough Artisan loaf many times. The problem is eating too much of it! I have had great results with all your recipes I have tried.

    Reply
  6. Betsy Maness

    November 27, 2020 at 1:34 pm

    I’m just starting to prepare my dough and I am wondering, How long should I knead the dough after the 60 minute rise in step 5?

    Reply
    • Eileen Gray

      November 27, 2020 at 4:53 pm

      You don’t need to knead it at this point. After the total fermentation time you are ready to either put the dough in the refrigerator overnight and shape and bake the bread the next day, or you can skip the refrigeration and go ahead and shape the loaf, rise and bake.

      Reply
      • Betsy Maness

        November 27, 2020 at 10:45 pm

        Thanks! My granddaughter was here and I hadn’t gotten your answer yet so I did let her knead for about 3 minutes as she had never done it before. It’s now in the fridge and we will finish in the morning. It already looks amazing! I will reply and post a picture tomorrow if I am able:)

        Reply
        • Eileen Gray

          November 28, 2020 at 10:09 am

          I’m sure she’s making wonderful memories working with grandma in the kitchen. Enjoy!

          Reply
  7. Anita

    November 25, 2020 at 11:36 pm

    Wonderful bread! I made half the recipe and baked the bread yesterday. The loaf was quickly eaten and I’m making more today. Both times the dough was very sticky and wet. I needed to knead in extra flour to have the dough just sticky.

    I weighed the ingredients and looking over the recipe I noticed that you converted the 1 1/2 cups water to 375 grams, rather than 355 grams. (1 cup being 236.6 grams times 1 1/2 cups.). 20 grams of water isn’t a lot but it might account for the wetness of the dough and need for extra flour.

    Reply
    • Eileen Gray

      November 26, 2020 at 9:17 am

      I listed the water in volume measure, so milliliters, not grams. Yes, if you are weighing the water the weight would be 336 grams.

      Reply
      • Robert J Schechter

        December 29, 2020 at 2:41 pm

        I’m pretty sure a milliliter of water weighs exactly one gram, so I don’t understand why you are drawing a distinction here. It doesn’t matter which one you call it in your recipe. It’s the same thing. If I go by the recipe and use 275 grams of water, the total hydration comes out to 80%. There are 487 grams of water (including the starter) and 607 grams of flour (including the starter), which is 80% hydration. If you count the egg white as part of the liquids, the average egg white is 30 grams so the total hydration would rise to 85%. There’s really no reason not to count the egg white, is there? So if people are finding the dough is a bit on the wet side, it’s understandable given 85% hydration.

        Reply
        • Robert J Schechter

          December 29, 2020 at 2:46 pm

          I meant 375, not 275. Sorry about that. But my basic point remains the same. A milliliter of water weighs a gram. In fact, that’s not a coincidence because the definition of a gram was conceived as the weight of a milliliter of water at a given temperature. Look at this chart: https://mainfacts.com/convert-grams-to-ml

          Reply
        • Eileen Gray

          December 29, 2020 at 3:17 pm

          There was a typo in the recipe and the ml should be 360. Thanks for pointing that out. I’ve fixed it. So folks using the metric measurements could have had a little too much water. But either way the hydration percentage is not 85%. The egg white does not go into the dough but is used to brush the shaped loaf before baking. The total water in the recipe (including starter) is 16 oz (456 g using the conversion of 28.3 g per ounce). The total flour in the recipe is 21.5 oz (608 g). 16 oz/21.5oz=74%. 456g/608g=75%.

          Reply
      • Cathy

        January 2, 2021 at 6:13 pm

        Oh good to know. Made this Sourdough rye yesterday and baked it today. Should have read the comments further down! This bread was delicious and in spite of putting 375 g of water and having to add over 1/4 cup more flour it was delicious! The dough was stiff and the crumb was tight but it baked up well with pretty good oven spring.

        Reply
  8. John

    November 8, 2020 at 9:09 pm

    During the kneeding in step 5 just before putting it in the fridge overnight.

    Reply
  9. John

    November 8, 2020 at 3:50 pm

    Can you mix the cart away seeds in before the final proof? I think the kneeling after the final rise is causing some problems with my proofing.

    Reply
    • Eileen Gray

      November 8, 2020 at 4:02 pm

      You mean before putting it in the fridge or during the long fermentation?

      Reply
  10. John

    November 6, 2020 at 5:59 pm

    Thank yoi!

    Reply
  11. John

    November 6, 2020 at 5:14 pm

    Hello, thank you for this recipe. I just tried making it but ended up with a similar problem to one of the previous posters. It stayed sticky and just wouldn’t rise. I ended up throwing it in the Dutch oven to bake hoping it will still turn out to be something good. But, I’d like to make what you’re describing. Do you know whether a ray-based started could be to blame for the problem?

    Thank you!

    Reply
    • Eileen Gray

      November 6, 2020 at 5:48 pm

      The outcome of the loaf will depend on the texture of your starter. If your starter is wetter than the 100% starter I use to create this recipe the dough will be more sticky. Try adding a little extra bread flour next time.

      Reply
  12. J

    October 27, 2020 at 10:48 am

    Hello, my starter has only been fed with AP flour. Do you know if I need to ‘feed it’ with rye flour beforehand or will feeding it as usual with AP flour do the trick? Just started the sourdough journey and looking to add a variety of flours/whole grains, etc. Thanks in advance!

    Reply
    • Eileen Gray

      October 27, 2020 at 11:37 am

      Either will work fine. I generally feed my starter with AP flour, but will often do a feeding with rye flour before making rye bread.

      Reply
  13. Blair Hemington

    October 22, 2020 at 9:54 am

    Made this recipe over the last two days and was very disappointed in that there is too much water in the recipe and it ended up taking at least 2 more cups of flour than the recipe called for. Looking at the recipe and it doesn’t make sense that 2 1/2 cups liquid is too much liquid for 3 1/2 cups of dry. It is in the oven now and I hope it turned out but I’m not convinced. Too much work – won’t make again.

    Reply
    • Eileen Gray

      October 22, 2020 at 10:19 am

      A few clarifications. There are not 2 1/2 cups of liquid and 3 1/2 cups of dry in the recipe. The starter is equal parts flour and water so there are 2 cups of liquid and 4-ish cups of dry. This recipe is 74% hydration. That is, there is 74 percent of liquid to dry ingredients in the dough. This is a high hydration dough but is within a reasonable percentage. If you use volume measure for your flour make sure to use the “dip and sweep” method for filling the measuring cup. That is how I fill my measuring cups so I get 5 oz of flour per cup. If you fluff up the flour before measuring, or spoon the flour into the cup you could get up to an oz less per cup. Especially for sourdough breads, weighing your ingredients will give you the best results.

      Reply
  14. ray fernell

    October 10, 2020 at 12:39 pm

    fe water amount , how many g and what is the hydro percent . .great site and great recipes thanks

    Reply
    • Eileen Gray

      October 10, 2020 at 12:54 pm

      There are 28g per ounce, so 28 ounces of water is 336g. To get the hydration percent you divide the weight of the water by the weight of the flour, including 4 oz of each from the starter. There’s 21.5 oz of flour isn this recipe and 16 oz of water. 16/21.5=74%. This bread has a hydration percent of 74.

      Reply
  15. Andreid

    October 8, 2020 at 5:12 pm

    Great recipes, great links, great site, and your tremendous patience is commendable! Five stars minimum!

    Reply
  16. Geraldine

    September 24, 2020 at 12:06 pm

    why don’t you put any kind of milk in your rye bread?

    Reply
    • Eileen Gray

      September 24, 2020 at 1:56 pm

      Rye bread is not an “enriched” (milk, butter, etc) bread. Rye flour already makes a weaker gluten network so adding milk, butter or other fats would make it weaker yet. Also, I want the rye flavor to be front and center.

      Reply
  17. Brian

    August 16, 2020 at 11:15 pm

    I couldn’t find a reliable source of malt syrup, until I had the bright idea of going to my local brewing supply company and getting a container of the syrup they use for beer making. Haven’t tried it in this recipe yet (lost my starter a month or two ago, got moldy on me) but the sourdough bagels turned out really nice!

    Reply
    • Eileen Gray

      August 17, 2020 at 9:37 am

      Great idea!

      Reply
  18. Alan Friedman

    August 16, 2020 at 9:46 pm

    I am about to make rye bead for the first time and hoping that it will look just like the picture and taste as good as it looks. I intend to follow your recipe very closely. I have a question about the amount of starter to use. Is it 224 grams? The recipe does not specify the unit of measure.

    Thank you.

    Reply
    • Eileen Gray

      August 17, 2020 at 9:36 am

      Yes. I just forgot the “g”.

      Reply
  19. Deb Murphy

    July 23, 2020 at 7:38 am

    Thanks for this delicious recipe. Just to clarify, I’m im assuming water is added in the first step when combining starter and one cup of bread flour? In the caption under the photograph, water is not mentioned.

    Reply
    • Eileen Gray

      July 23, 2020 at 8:53 am

      Yes, as stated in the recipe steps, the water is added in the first step. I’ve updated the caption on the photo to make it more clear.

      Reply
  20. Ffs

    July 14, 2020 at 6:59 am

    Would you let me read the content on your bloody website without a hundred popups???!

    Reply
    • Eileen Gray

      July 14, 2020 at 9:39 am

      Sorry, I can’t afford to work for free.

      Reply
  21. Deb

    July 2, 2020 at 9:44 am

    I took my dutch oven out of oven and placed the dough in it waited 1/2 hour longer and baked as per instructions on dutch oven, It rose a bit more yet also spread out some.. When I tested bread after baking on rack it was only 200 F. in center so baked 15 min more still 215, so 10 min more still 215 It was a nice brown so I removed from oven and covered with a towel let cool down and sliced it. It was still a bit damp in center, but had some nice pockets or bubbles and tasted wonderful. I am getting the first proof ready for another loaf today. I have been a yeast bread baker for several years and may have had a bit heavy hand when kneading also out of habit punched down the dough before the refrigeration step. I am going to use the fold over method this time see if that helps.

    Reply
    • Eileen Gray

      July 2, 2020 at 11:05 am

      I find sourdough so fascinating because it is a bit less predictable than regular yeast baking. Personally, I don’t cover the bread while it’s cooling because I like to preserve the crisp crust.

      Reply
  22. Deb

    June 28, 2020 at 11:00 am

    Made recipe with 100% hydration starter, that has all purpose and whole wheat flour equal parts. I have not been able to find bread flour in our rural local stores. Night before I removed starter from jar and added 1/2 C stone ground rye and 1/2 C warm water to starter . It had a good reaction . I then followed rest of your instruction until after removal of dough from refrigerator, I placed my dough into basket instead of dutch oven so that I could pre heat the dutch oven while dough was resting. I placed the dough basket with damp towel on top on top of my stove while heating oven for 1 1/2 hrs at 425. The dough is still cold, rose very little , but dent in top remained instead of filling. I rested dough for 1/2 more hour on stove top without the damp cloth, no rise at all. The rise prior to refrigeration was very nice, but after kneed last time prior to overnight refrigeration seemed to knock the gas out of it and it remained silent. Any ideas?

    Reply
    • Eileen Gray

      June 28, 2020 at 12:46 pm

      It’s always hard to say without seeing the actual dough. If your starter was nice and active I can’t imagine that the dough would peter out for lack of yeast activity. Rye dough behaves a bit differently than white dough in that it might not be quite as springy when you poke it. It is strange that there is no rise at all even after moving it to a warmer spot. It’s been an hour and a half since you wrote. Did you try baking it? If it’s still not baked you can try re-kneading and shaping to see if that kick-starts the yeast.

      Reply
      • Deb

        July 3, 2020 at 2:38 pm

        I tried this recipe a second time. Followed instructions, the dough is very damp I also needed much more than 1/4 cup to remove from the bowl and it was still sticky. After the 4th proof the dough was very inflated, lots of bubbles, but did not hold shape,After refrigeration overnight I added fennel seed (what I had) in fold over method and reshaped to ball placed on parchment placed in basket with damp cloth cover in warm place for 1 1/2 hours. It rose, but spread out , it barely fit in dutch oven. I can’t get this to hold it’s shape, used the method you describe for forming ball, it is still sticky had to use additional flour to handle it. evidently there is a lot of gluten here as it has good string and yeast is active with many bubbles in dough. We love the taste, but the loaf ends up fairly flat in the end.

        Reply
        • Eileen Gray

          July 3, 2020 at 3:18 pm

          The dough will start out very sticky, you can see the photo in the post of the dough after it comes out of the bowl, it’s quite slack and sticky. In my experience, by the time the 3-5 hours of fermentation is done the dough is quite resilient. Did you make any flour substitutions? Are you using predominantly bread flour with just a cup of rye flour?

          Reply
  23. azad

    June 24, 2020 at 10:34 pm

    Thank you for this recipe, and your detailed instructions This is the third time I am making this and have really enjoyed it.

    Reply
  24. Holly

    June 10, 2020 at 7:37 pm

    Hi! I made this loaf today and it’s quite tasty! Mine had a more dense crumb than what is shown in your photos. I’m wondering if you think this dough could ferment longer in the fridge…perhaps 24-48 hours instead of 8-12.

    Thanks for a great recipe!

    Reply
    • Eileen Gray

      June 10, 2020 at 8:45 pm

      Yes, you could leave it in the fridge for up to 2 days. To retain some of the air achieved during fermentation, use a light hand when shaping the loaf. I know that’s hard when you’re adding the seeds.

      Reply
  25. Neil

    June 10, 2020 at 4:11 pm

    Am in the middle of making this recipe and so far so good! Question: because of how the timing has worked out — and because I’ve had success doing so with other sourdough recipes — would it be ok give this shape this into a loaf and then let it spend overnight in the fridge a second time before going into the oven? Thanks in advance!

    Reply
    • Eileen Gray

      June 10, 2020 at 4:40 pm

      Do you mean leave it overnight, take it out and shape it, then put it back in the fridge again to bake the third day? If that is your question I would say to shape the dough late in evening of the day before you want to bake. I think a shaped loaf spending 24 hours in the fridge might over rise. If you mean at the end of the first day you shape it before going in the fridge instead of in the morning, that would work too.

      Reply
      • Howard Troxler

        October 28, 2020 at 5:44 am

        Love love this flavor and this recipe. My question is about baking time if dividing in two into loaf pans (my purpose is obtaining sandwich size).. For other loaves in loaf pans such as whole wheat I am doing 20 mins at 425 and lowering to 375 for about an hour. Of course I will experiment but my first thought is that might be too much for this dough if it needs only 35 mins on a stone? Thank you!

        Reply
        • Eileen Gray

          October 28, 2020 at 9:55 am

          I can’t say for sure since there are so many variables with baking time; the size of the loaf pan, how full the pan is, the material of the pan, etc. To get sandwich size from this loaf I make a longer, thinner oval shape so each slice is a manageable size.

          Reply
  26. Vikke

    June 7, 2020 at 6:13 pm

    I’m making my second loaf now. The first one was delicious! I too had to add way more than 1/4 cup of flour when using the dough hook. This time I am going to bake it in my lidless 14x4x4 pullman pan so it will be better for sandwiches. I wonder though, can the caraway seeds be added in the first mix? Why fold them in later when the dough is cold and very stiff?

    Reply
  27. Tory

    June 4, 2020 at 2:24 pm

    Hey! Great recipe – I’m a lazy baker and hate kneading, preferring the “no-knead” long overnight room temp rise method. Just a heads up – I tried that with your recipe and it was AMAZING. Kept all ingredients proportions the same, just subbed molasses for the malt. My starter is a bit eclectic but awesome (mostly whole wheat but about 1/5 buckwheat flour by weight and has also had some all-purpose in the past). I simply stirred all ingredients together in the evening, covered bowl, and went to bed. In the morning (after 8-10 hours), I dumped dough out onto floured surface, kneaded in the caraway seeds via the gentle stretch and fold method (maybe 8ish folds), shaped and popped onto parchment. Then let rise another 1.5-2h at room temperature. Preheated oven+Dutch oven, scored bread and popped it in with its parchment, then baked per your instructions. SO EASY and husband RAVED – demanded repeat production ASAP. Fabulous fresh with butter at dinner, for delicious sandwiches, or as toast for breakfast – versatile and flavorful.. Favorite loaf I have tried to date. THANK you!

    Reply
    • Eileen Gray

      June 4, 2020 at 2:26 pm

      Awesome!

      Reply
    • Dora

      June 7, 2020 at 2:37 am

      I tried this method cause it seemed easy enough. Maybe because I used a rye starter, but after 8 hours it looked way overfermented, I could barely form it it was so sticky, and once I slashed the top (trying to put it in the oven asap, after half an hour), it completely deflated. Now it is barely rising if any, I’m afraid I will have to throw it out. I try again today with a 4 hour ferment time, already mixed the starter again.

      Reply
      • Eileen Gray

        June 7, 2020 at 9:19 am

        The recipe instructions have you put the dough in the refrigerator over night. Form the loaf in the morning and then leave it to rise. At what point was it over fermented? It should ferment at room temp on day 1 and then go in the fridge for the night. Do you mean it looked over fermented coming out of the fridge in the am? Even if it rose dramatically over night when you knead in the seeds and form the loaf it should loose some of the excess air.

        Reply
        • Dora

          June 7, 2020 at 10:16 am

          I meant I used Tory’s no knead method instead of your instructions. I just mixed everything and let it rise overnight for 8 hours. It was around three times it’s original sizes, and very sticky and wet. Even using excessive amounts of water and then flour to shape it, it constantly stack to the kitchen counter and was so soft that it barely hold it’s shape. I couldn’t even lift it into the pan without it sticking to my hand a bit and losing the shape again slightly. Then I slashed the top and it completely deflated. It did rise a tiny bit but the inside is gummy a bit and has a middle part where it is basically dough because it didn’t expand at all. Maybe it is the rye flour I use, I can only buy whole grain here, and the wheat was more AP, I think around 11.5% protein. Today I try to knead it and bake it after around 4-5 hours.

          Reply
    • Gloria

      June 9, 2020 at 1:38 am

      I am mostly a ‘no-knead’ person, too. Just little time to do all the SnF’s. Thanks for letting me know that!

      Reply
  28. Elsa Soderberg

    June 3, 2020 at 11:29 pm

    Hi, just asking in the directions when you say to repeat the procedure for the folding and resting, do you mean do a second round of the full 30 minutes, fold, 30 minutes, fold, 60, fold or just another fold after the final 60 minutes? From step 4.

    Reply
    • Eileen Gray

      June 4, 2020 at 9:33 am

      Repeat the folding procedure every hour for a total of about 3-4 hours. If the dough is still not elastic and airy after 3 or 4 hours give it another hour or so at room temp. The total time will vary based on the activity in your starter, the temp of the dough and the ambient temp.

      Reply
  29. Sandra

    June 2, 2020 at 2:22 am

    Hi there. Just asking/confirming if the tablespoon and teaspoon measurements are US imperial?

    Reply
    • Eileen Gray

      June 2, 2020 at 9:40 am

      Yes.

      Reply
  30. Kristina

    May 30, 2020 at 10:30 am

    Hi!
    I finally succeeded in getting the sourdough starter going (according to your recipe) and tried this as my first bake. Unfortunately the mix didn’t want to hold its shape at all. It rose beautifully in the bowl but was very soft. It came out of the fridge firm the next day but once I folded in the caraway seeds and tried to shape it, it just spread across the pan during proofing. I checked my wheat flour and it has %12 protein so it should be ok to use for bread flour right? (I’m currently in Austria and we use very different labelling here). I also added about two heaped tablespoons while mixing as I already thought it seemed a little soft. Once baked the inside was beautiful and airy but overall just a very flat, thin loaf.
    What can I do differently? Thanks!

    Reply
    • Eileen Gray

      May 30, 2020 at 11:10 am

      It sounds like you didn’t get good gluten development so the loaf couldn’t hold it’s shape. Did you give the mix a 30-60 minute rest as instructed in step 1? Did you do all the folds? I find that the last step where you shape the dough into a ball and then an oval is very important. You really need to get a nice tight and firm skin on the dough so it can hold it’s shape well. Next time, form the dough into a ball and cover it for 20 minutes. If it goes flat right away you know it’s not going to hold it’s shape. It’s hard to describe, but to shape the dough into the ball you use both hands in a back and forth swirling motion. I cup the dough between my two hands, with the sides of my hands on the surface. Push the dough back and forth between your hands with a slight swirl. This will cause the dough to pull tight across the surface forming that tight skin. It’s not the exact same motion, but in my Sourdough bagel video you can see how I form the dough into a ball using one hand. But it’s the same basic swirling motion. Also, I’m not sure if rye flour is the same in Austria so I can’t say if that would have an affect.

      Reply
  31. Jim Smith

    May 29, 2020 at 12:01 pm

    Hi Eileen, I left you a well deserved 5 start review on this recipe a few days ago but it hasn’t been published. Any idea what i did wrong. Thanks Jim

    Reply
    • Eileen Gray

      May 29, 2020 at 12:56 pm

      Hi Jim. The reviews are published automatically. I see you left a 5-star review on my “How to Maintain a Small Starter” post. So, thanks! If you want to also review the Sourdough Rye I’d very much appreciate it.

      Reply
  32. Zani

    May 24, 2020 at 4:47 pm

    Hi there.
    This is my first attempt at making sourdough bread.
    Is it possible to overwork this dough?
    I am concerned that my bread will turn out like a brick.
    Thanks

    Reply
    • Eileen Gray

      May 24, 2020 at 6:26 pm

      It’s pretty hard to overwork the dough. The biggest challenge is usually getting enough lift from the starter and handling a wetter douggh.

      Reply
  33. Frances Sculley

    May 24, 2020 at 9:38 am

    I am making the rye bread for the 2nd time in the Dutch oven. I began my sourdough starter and bread making at the beginning of the pandemic . I have made the boule, whole wheat honey, sandwich bread and the rolls, we love them all!! Your web site has made my bread making so easy, before I found you I almost gave up so thank you from my family and I! I have one small question, I am trying to eliminate disposable products from my home, when the directions say cover tightly and refrigerate, is it safe to use a bowl cover? I have been using satan wrap but would prefer not to. Thanks!

    Reply
    • Eileen Gray

      May 24, 2020 at 10:48 am

      Yes, you can use a bowl cover. Just make sure the surface of the dough has a coating of oil on it so you don’t get a crust on the outside of the dough.

      Reply
  34. JM

    May 22, 2020 at 8:31 am

    Hello. Thanks for the recipe. Can this be baked in a loaf pan?
    Thanks.
    J.

    Reply
    • Eileen Gray

      May 22, 2020 at 9:39 am

      It makes quite a large loaf. It would probably be a little too big for a loaf pan unless you divide it in 2 and bake in 2 pans.

      Reply
  35. Vivian

    May 21, 2020 at 5:45 pm

    Hi! Can you omit the malt syrup?

    Reply
    • Eileen Gray

      May 21, 2020 at 7:29 pm

      Yes, or you can use honey or molasses instead.

      Reply
  36. Ann

    May 20, 2020 at 5:25 pm

    This is an excellent rye bread recipe. Perfect texture and flavour. Your recipes are amazing.

    Reply
    • Eileen Gray

      May 20, 2020 at 8:11 pm

      Thanks!

      Reply
  37. Lynn Ahringer

    May 17, 2020 at 2:13 pm

    I’ve been making sourdough bread for about a year and would like to try your recipe for sourdough rye. From the reading I’ve done the grind, fine or coarse, can impact the amount of liquid the rye flour absorbs. What brand flour do you use? Thank you!!

    Reply
    • Eileen Gray

      May 17, 2020 at 2:21 pm

      I use Hodgeson Mills Whole Grain rye flour.

      Reply
  38. Hailie

    May 10, 2020 at 8:13 pm

    Hi there
    Is there anyway to do this without the active dry yeast? Or would it not turn out as nicely
    Thanks

    Reply
    • Eileen Gray

      May 10, 2020 at 9:48 pm

      Not sure what your question is. There is no dry yeast in this recipe.

      Reply
  39. Camille

    May 8, 2020 at 9:15 am

    If I halve the dough into two smaller loaves, is the baking time the same? Also, I will be baking mine on a sheet pan and a lot sourdough bread recipes say to put a pan of water in the oven to create steam to produce a nice crust. Is this something you recommend for this recipe? Thank you!

    Reply
    • Eileen Gray

      May 8, 2020 at 11:07 am

      If the loaves are smaller the baking time will likely be shorter. But the baking time is always an estimate. Start checking 10 minutes before the time listed and judge more by how the loaves look and feel than by time. If you’ve got a probe thermometer the interior of the loaf should be about 200F. Steam will help create a nice crust so go for it if you can. But it’s fine if you don’t have steam. Rye bread gets a nice shiny crust from the egg white.

      Reply
      • Concetta Matosian

        May 9, 2020 at 8:11 pm

        Hi
        Do I need to put it in the refrigerator or can I bake it after rising for about 4 hrs?
        Thanks:)

        Reply
        • Eileen Gray

          May 10, 2020 at 8:48 am

          The refrigeration step does improve the flavor and texture, but the bread will still be tasty if baked the same day.

          Reply
  40. Kathleen Lindroth

    April 30, 2020 at 10:44 pm

    Would someEinkorn whole wheat work in this recipe and how much could be used? I’ve made this recipe twice and it has turned out very well. I do have to add a bit more flour than suggested. I also use my mixer to knead in the caraway seeds.

    Reply
    • Eileen Gray

      May 1, 2020 at 9:38 am

      Sure. You can replace a portion of the rye flour with the whole wheat flour to make a “multi-grain” bread.

      Reply
  41. Gert Steyn

    April 20, 2020 at 9:56 am

    Great recipy for first timer! Started around 10 am with the proses. Used 1 rye, 1 nutty wheat & 1 1/2 white flour with Rye starter. Exchanged molasse for brown sugar, no eggs, and only let it rest for 8 hours ( not in the fridge) Came out wonderfully brown and delicious!! Thanks for the recipe. Next round going to try with sweat potato!

    Reply
  42. Sien Fen

    April 18, 2020 at 11:34 pm

    Hello! Can I replace malt syrup with honey? Thank you! 🙂

    Reply
    • Eileen Gray

      April 19, 2020 at 9:32 am

      Yes, either honey or a mix of honey and molasses.

      Reply
  43. Leenah

    April 10, 2020 at 2:16 am

    This looks so good! I do have a question. I’ve been doing sourdough every week for awhile, trying different recipes. Also reading and learning which leads me to ask: is this a thin starter (100%hydration) or a stiff starter? I’ve tried both but find the thin starter easier to work with and gives better results.

    So I ran into a starter type mismatch recently on a recipe for a mini lemon olive oil cake with sourdough discard. The starter type was not specified but the description of the batter consistency said thick. Since mine was runny and I’ve made enough cakes to know that, I was able to simply stir in a few tablespoons of flour (& cornstarch to influence a more delicate crumb than the all purpose flour called for) and visually see the correct thickness. It came out great so I guess they were using a stiff starter. Now I’m worried when I don’t see the type/hydration of a starter. Adjusting on the fly for using the wrong starter and having the wrong hydration/texture to work with would not be as easy to do in a bread dough and probably would not turn out fine if one tried fixing it part of way thru the recipe.

    Reply
    • Eileen Gray

      April 10, 2020 at 9:32 am

      It’s a great question, Leenah. I do use a 100% hydration starter and all my sourdough recipes are written with that as the basis. You bring up a good point that perhaps I need to specify in the recipes the type of starter used.

      Reply
  44. Roo

    April 6, 2020 at 5:04 pm

    That was a fun recipe! Though if I were to do it again I wouldn’t have put all the water in. I had to fold mine so much to get it to a decent consistency. Also on the great British baking show they didn’t advise to use egg wash on bread since it darkens faster than the bread itself and fools you into believing the bread is done sooner than it really is. This bread had a beautiful color on its own especially that it has rye in it.
    Thank you so much for the recipe! I got a beautiful rise out of it. I’m waiting for it to cool. I have been watching a bunch of bread making classes through the quarantine and they were saying for rye bread you have to wait 24-48 hrs before you cut it. That’s not happening!! Can’t wait to cut into it!!!

    Reply
    • Eileen Gray

      April 6, 2020 at 7:20 pm

      Well I’ve never in my life waited that long to cut any bread! Maybe a bread made with just rye flour and no wheat flour. Those are specialty breads that behave very differently that typical rye bread.

      Reply
  45. Emily

    March 25, 2020 at 10:10 am

    Hi! Thanks for this beautiful recipe!

    Quick question: I am in the process of growing a whole grain rye 100% hydration starter. Should I only bake rye bread recipes with a rye starter or can I use my rye starter to try some of your other sourdough recipes as well?

    Thanks!

    Reply
    • Eileen Gray

      March 25, 2020 at 10:12 am

      I think you can use the rye starter for any recipe. It will change the flavor, but I’m guessing that’s a bonus, right? I LOVE the flavor of rye flour and think it will add great flavor to almost any recipe. Now you gave me an idea to maybe try making rye sourdough donuts!

      Reply
      • Emily

        March 26, 2020 at 2:27 pm

        I am very interested in that idea! 🙂 Thanks for the helpful response!

        Reply
    • Jeanette T

      April 9, 2020 at 10:24 pm

      I took a little of my rye starter and fed it with 90% bread flour and 10% dark rye flour about 3 feeds. Used it in a SD recipe that was 25% whole wheat and 75% bread flours. It was delish.

      Reply
      • Eileen Gray

        April 10, 2020 at 9:29 am

        Sounds good!

        Reply
  46. Michelle

    February 26, 2020 at 3:12 pm

    This is the closest recipe I’ve found to the Polish rye bread we used to get from a local bakery when I was a kid! Love it!

    Reply
    • Eileen Gray

      February 26, 2020 at 4:54 pm

      Thanks for the feedback!

      Reply
  47. cheryl guiteras

    February 20, 2020 at 3:16 pm

    great recipe. I will b using it weekly.

    Reply
    • Eileen Gray

      February 20, 2020 at 3:41 pm

      Wonderful! I love this bread. It makes the BEST tuna sandwiches.

      Reply
  48. Mimi

    January 30, 2020 at 2:34 pm

    This is a great rye recipe. I’ve been looking for an easy one to use my sourdough
    starter that made a soft(ish) loaf. I do bake it in my Lodge pot like
    my other sourdough loaves and it came out perfectly. thanks!

    Reply
    • Eileen Gray

      January 30, 2020 at 2:52 pm

      Thanks for the feedback, Mimi!

      Reply
      • Donna

        October 26, 2020 at 1:17 pm

        Made this and it came out phenomenal! Used 1/3 cup molasses as the sweetener. I didn’t adjust water.

        Reply
    • Jackie

      April 1, 2020 at 9:13 am

      I made my rye bread using this recipe and it was wonderful. I baked it on my baking stone. If I used my DO instead, would I use the same temperature, baking time, lid on or off? Thanks

      Reply
      • Eileen Gray

        April 1, 2020 at 10:32 am

        If you bake it in a Dutch Oven I would preheat the DO in a 425F oven. When I use a Dutch oven for bread I like to bake it for 20 minutes with the lid on, 20 minutes with the lid off and then about 5-10 minutes straight on the oven rack to finish browning and crisping the crust. In fact, thanks for this question because I will add Dutch oven directions to this recipe.

        Reply
        • Jackie

          April 1, 2020 at 1:01 pm

          Thank you.

          Reply

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